Esta sinfonia de pêssegos é a sobremesa de verão perfeita. Com camadas de um creme de pêssego aveludado, bolacha crocante e natas batidas, é um doce fresco, elegante e surpreendentemente simples de preparar. É a forma ideal de celebrar a doçura dos pêssegos no seu auge.

Ingredientes (6 Pessoas)

  • 800 gr de pêssegos maduros
  • 200 gr de bolacha tipo Maria
  • 200 gr de açúcar
  • 5 ovos
  • 4 dl de natas
  • 6 folhas de gelatina
  • 2 colheres de sopa de açúcar em pó

Preparação

  1. Triture bem as bolachas até ficarem em pó.
  2. Demolhe as folhas de gelatina em água fria.
  3. Lave e descasque os pêssegos, retire-lhes o caroço, corte-os em pedaços e deite-os no liquidificador.
  4. Adicione o açúcar e os ovos, ligue até ficar bem triturado, deite depois num tacho e leve ao lume, mexendo sempre até engrossar.
  5. Retire do lume, junte as folhas de gelatina escorridas, mexa até derreterem, deite numa tigela e deixe arrefecer, mexendo de vez em quando.
  6. Bata as natas em chantilly bem firme, adicione o açúcar em pó e bata mais um pouco.
  7. Numa taça funda, disponha camadas alternadas de creme de pêssego, bolacha e chantilly, terminando com uma camada de creme de pêssego e reservando um pouco de bolacha.
  8. Leve ao frio até ficar firme, depois retire, polvilhe com a bolacha que reservou e sirva decorado a gosto.

From our Portuguese kitchen to yours, here is the English version below.

Peach and Cream Symphony

This delightful dessert is a true symphony of textures and flavours, a celebration of summer in a bowl. It’s a wonderful Portuguese take on a layered dessert or trifle, featuring a rich and fruity peach curd, layers of crisp, crushed Marie biscuits, and light, airy whipped cream. It’s an elegant, no-bake treat that is perfect for finishing a special meal.

The star of the show is the homemade peach cream, which is made by cooking puréed fresh peaches with sugar and eggs to create a beautiful, thick custard. This is then layered with the other components to create a dessert that is creamy, crunchy, sweet, and fruity all at once. The key is to use beautifully ripe, fragrant peaches to get the most intense flavour.

While this recipe is stunning as is, you could easily adapt it to use other seasonal stone fruits like apricots or nectarines. For a little extra flair, you could add a splash of peach schnapps or a sweet white wine to the peach purée before cooking. It’s a wonderfully simple yet impressive dessert that is best made ahead of time to allow the layers to chill and set perfectly.

Ingredients (Serves 6)

  • 800g ripe peaches
  • 200g Marie biscuits
  • 200g caster sugar
  • 5 large eggs
  • 400ml double cream
  • 6 sheets of leaf gelatine
  • 2 tbsp icing sugar

Method

  1. Crush the biscuits into a fine powder using a food processor or by placing them in a bag and crushing them with a rolling pin.
  2. Soak the gelatine leaves in a bowl of cold water for 5 minutes until softened.
  3. Wash and peel the peaches, remove the stones, chop them into pieces, and place them in a blender.
  4. Add the sugar and the whole eggs to the blender. Blend until completely smooth. Pour the mixture into a saucepan and cook over a medium heat, stirring constantly, until it thickens into a custard.
  5. Remove the pan from the heat. Squeeze the excess water from the gelatine leaves and stir them into the hot peach cream until they have completely dissolved. Pour into a bowl and allow to cool, stirring occasionally to prevent a skin from forming.
  6. In a separate bowl, whip the double cream until it forms stiff peaks. Add the icing sugar and whip for another moment to combine.
  7. In a large glass trifle dish, create alternating layers of the peach cream, crushed biscuits, and whipped cream. Finish with a final layer of peach cream, reserving a little of the crushed biscuit for decoration.
  8. Chill in the refrigerator until firm. Just before serving, sprinkle with the reserved crushed biscuits and decorate as you wish.